This is absolutely my new favorite chicken recipe! The smokey chipotle combined with the garlic and lime packs an amazing flavor punch. to. yo. face. A little spicy, but it’s balanced by the acidity of the lime.
This obviously isn’t really a full meal recipe. It’s more of a base that you can take in a lot of directions. This time I used the chicken for chicken enchiledas (recipe to follow soon!). These would also been good in tacos, burritos, salads – anything with a Mexican flair. I used frozen chicken breasts – the garlic herb kind from Target.
**If you use plain you may want to make a little extra sauce and maybe thicken with some cornstarch.
I would highly recommend buying the chipotles in the resealable glass jar like the kind in the background of this picture. I love them, because I can never use a full can of chipotles unless I’m making a quadruple batch of chili or something. The jarred chipotles are a little hard to find, so don’t sweat it if you can’t!
I’m sure you could easily make this in a crock pot, but I was in a hurry, so I went the stove route.
- 3 Tablespoons chopped Chipotle Peppers in Adobo Sauce
- 3 Cloves Garlic, peeled
- 1 Lime, juiced
- 1 Cup Chicken Broth
- Kosher Salt & Freshly Ground Black Pepper
- 3 large frozen chicken breasts (I used garlic herb from Target - see notes on using plain chicken breasts)
- Combine the chipotle peppers, garlic, lime juice, and chicken broth in a blender. Season the mixture with salt and pepper and then blend on high until smooth.
- Put chicken in large pot and turn on medium-high heat. Add the liquid and cover. Turn the heat to low, cover, and simmer the chicken for 30 minutes, or until cooked enough to shred. Shred with a fork.
- Use the chicken for enchiladas, tacos, quesadillas, burritos, nachos, etc. Or, allow it to cool completely and store in an airtight container to use throughout the week!